Wednesday, February 8, 2012

Nics Mountain Pizza

Here's the much awaited recipe, be creative and have fun! The last pizza I made I used 3 cups of organic rye flour with a cup of white and the crust was heavenly! Be aware though when using more dense flours like rye that the dough will be trickier to work with, patience my dear :)


4 C flour (I use 3 cups buckwheat or rye and 1 cup white) + flour for rolling
2 tsp yeast
1 tbsp sugar
1/4 C olive oil
1/2 tsp chipotle
1 tbsp basil (or other italian spice, whatever you prefer)
11/2 C hand hot water (you need it warm enough to activate the yeast, but
not too hot)

Sauce (use a blender to mix):

tomato paste + 1/4 C water, add as needed to blend
1/4 olive oil
2-3 or more garlic cloves
1 tbsp basil or italian spice


bacon (good to fry up while the dough rises, buy the thick sliced kind!)
red pepper (I like to roast my red pepper while my dough is rising - roast
at 400 F until browns and smells yummy!)
red onion
artichoke hearts
mozzarella (I usually used 2-3 C of grated cheese)
feta (just to sprinkle on top)

What cha do:

Mix the yeast with the sugar and 1 C flour and let activate for 10-20mins.
Add yeast mixture to flour, add oil and spices and mix. If you need to, add
more water. Knead dough for 5mins. Cover with a light tea towel and let
rise for 1 hour in oven with boiling water placed in a pan below (it really
helps it rise!). I usually half the dough to make 2 pizzas and freeze one

Roll out the dough, spread on the sauce and add your toppings! I like to
start with the mushrooms and a base of a bit of cheese and go down the list
from there. Bake for 20-25 mins at 400 F or until cheese begins to melt, if
you'd like crank up the heat to broil for 2-5 mins to brown the cheese!


  1. Hey where is the recipe for this??? It looks delicious. So I don't have an oven....can I still make it??

  2. Haha, no oven might make things more challenging, but with a little ingenuity Sun anything is possible! I will post this recipe soon...

  3. I second that recipe request! I'm ravenous at 4am. J'adore the blog Nicole. You have a wonderful eye for beautiful food!